During those first couple days of potty training I planned for us to stay home. We barely even went outside, except for a couple trips to the front yard for some fresh air. I wanted to plan some special activities to take advantage of our home time.

Of course, we read hundreds of books. Books are the thing when you’re potty training. But we also did some extra fun stuff… like pumpkin painting. Super fun.

Super messy. Must. Paint. Belly.

And we baked together! This was a first. I never really knew how to make it work. Hunter standing on a chair didn’t seem that save. But having him on the counter worked out really well!

Of course, I stayed right by him the entire time. He’s fast and if he wanted to scoot off I’m sure he could do it in 2 seconds flat. However, cookie making was fun for both of us, so he stayed put and was totally into it. Plus I had everything out and ready at arms reach.

He was in charge of holding the measuring spoons/cups and pushing the buttons on the food processor. His favorite job? Sampling to make sure it was good enough.

And it was.

So what did we make? Healthy cookies! They’re filled with chickpeas, natural peanut butter and honey + some chocolate chips for goodness. Gluten free too, if that’s your thing.

I love the warm chocolate in them (look how good and melty it is straight out of the oven!) – but you could totally leave it out, especially if they’re for kiddos.

The texture in the center is like warm cookie dough. Since there’s no egg in them, you don’t have to worry about making sure they bake all the way through. In fact, over baking is not recommended for these. Another bonus of no raw egg in the batter? Sampling.

Since they are best straight out of the oven, you can make the balls, then freeze them for when you need a quick yummy treat. The ones pictured below were from the freezer. They look better when you use the fresh batter, but taste the same either way.

Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.

Bake for about 10 minutes for the fresh batter (closer to 14-16 straight out of the freezer). The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.

OMG tried this recipe and it was incredibly yummy! The only thing, I didn’t have a food processor so I blended the rinsed chickpeas with a little unsweetened almond milk then added some chickpea flour to get the right batter consistency…so good! Thanks for the recipe